Santa Fe Crab & Scallop Ravioli with Avocado Corn Salsa
Serving Size: Â 2-3
Ingredients:
12 oz. Pappardelle's Santa Fe Crab & Scallop Ravioli
1 ear sweet corn, shucked and kernels cut from cob
2 roma tomatoes, diced
1/4 red onion, finely diced
1 serrano pepper, finely diced
1 avocado, diced
Cilantro to taste, chopped
Juice of 1/2 lime
Salt & Pepper
Crème fraîche
Instructions:Â
- In a deep saucepan or pot, heat 2-3 inches of vegetable oil over medium until sizzling, but not smoking.
- Meanwhile, gently combine corn, tomatoes, red onion, serrano, avocado, cilantro, lime juice, and salt and pepper to taste.
- Fry ravioli until puffy and golden brown. Drain on a paper towel, top with salsa and crème fraîche for garnish.